Gluten Free Birthday Cake!!!!

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Gluten free Banana Cake

Difficulty : ***



For some people, unfortunately are not tolerant to gluten, some times they can't enjoy yummy food like toast and butter, scones and jam or a double fudge chocolate cake. Recently I had a request for a birthday gluten free, my first thought was What can I use to replace flour? I quickly researched the type of flours that can be use as gluten free and straight after I took off to Brixton Market, I went inside of a Chinese store and I purchased rice flour.
Rice flour is ideal for gluten free, can be use for cakes but... is very crumbly once cooked, so I read;
I adventure myself to add some maize flour, for sure it will glue all together. The result was surprisingly amazing, the cake came out light, a little crumbly and moist.



Gluten free banana cake

850 g banana
4 tbsp oil
3 medium eggs
230 g egg whites
300 g sugar
1 tsp mix spice
450 g rice flour
5 g salt
12 g baking powder
6 g baking soda
30 g poppy seeds
1 tsp coconut extract

This recipe makes a cake for one gastro tray or one big and two small cakes. (20 to 30 portions)

Line up the gastro tray or cake tins with oil and baking paper. Preheat the oven at 160 C.
Sift together the dry ingredients. In a blender, place the banana, the eggs, the oil and coconut extract, blend until is all same consistency. Make a meringue with the egg whites and sugar, bring it to medium soft peaks.To the purée add the sifted dry ingredients, when all mix start folding the meringue divided in three parts, when done fill the cake tin 3/4's up. Bake for about 15 minutes, turn it around and set the timer for another 15 minutes, until a toothpick or cake tester comes out clean.

Coconut Butter Cream

250 g egg whites
250 g icing sugar (sifted)
125 g butter at room temperature
1 tsp Coconut Extract
1 tsp Vanilla Extract


In a mixing machine with the whisk attachment start the egg whites in a low speed, when you see some foam forming add the icing sugar in three parts before the meringue start to form, take it to soft peak and add the butter little by little, keep whisking even if the meringue split, it will take about 10 minutes until forms back again, the butter cream is ready when it looks smooth and shiny. Use it straight away.

* Butter Cream can be kept in the fridge or in the freezer, to re use leave it room temperature and re whip.

Coconut Syrup
200 ml water
200 g sugar
100 ml coconut rum

In a small pan bring the water and the sugar to a boil, cool down and add the coconut rum. 

  • Place cake over a cake stand or a cake base, glue it with some butter cream.
  • With a bread knife slice it in half.
  • With a brush baste the cake, until it has a nice even moist layer, in both parts of the cake. 
  • Add a thin layer of butter cream, add some raisins soaked in rum. Put the lid of the cake back on top.
  • With the tip of the spatula you are going to make a thin layer so all the crumbs get stock in the first layer of butter cream, put it in the fridge or freezer for a few minutes so the butter cream sets.




Add the second layer of butter cream, with long and even movements.


To pipe, use some of the butter cream and add food colouring, you can decorate with it with colourful sprinkles or confectionery pearls. 

Enjoy the cake making the cake and of course eating it!

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